Cinnamon Rolls With Rhodes Bread Dough

So you’re craving something warm, gooey, and sweet, but the thought of spending an entire afternoon kneading dough and waiting for it to rise makes you want to curl up and cry? Been there, done that, bought the stress ball. Good news, my friend! We’re about to hack our way to cinnamon roll glory using a secret weapon: **Rhodes Bread Dough**. Get ready for all the deliciousness with none of the usual baking drama. You’re welcome.

Why This Recipe is Awesome

Let’s be real, life’s too short for complicated recipes unless you’re, like, a professional baker or something. And even then, sometimes you just want a win. This recipe? It’s the ultimate win. We’re talking **shortcut heaven**. You get that homemade taste, that irresistible aroma filling your kitchen, and that warm, buttery, cinnamon goodness without breaking a sweat. It’s practically idiot-proof. Seriously, if I can do it without setting off the smoke alarm, anyone can. Plus, it uses frozen dough, which means less time faffing about with yeast and proving and more time enjoying your creations (or napping).

Ingredients You’ll Need

Gather your battle gear! Here’s what you’ll need for these ridiculously easy cinnamon rolls:

• 1 loaf Rhodes frozen bread dough: The MVP of this whole operation. Don’t even think about substituting with something else unless you’re *trying* to make things harder.
• 1/2 cup (1 stick) unsalted butter: Softened, not melted into a greasy puddle. Unless you want a grease puddle. Your call.
• 1/2 cup packed light brown sugar: The sweet, molasses-y heart of your rolls.
• 2 tablespoons ground cinnamon: Because, well, it’s a cinnamon roll. Don’t be shy!
• For the Cream Cheese Frosting (because what’s a cinnamon roll without it?):
  • 4 oz cream cheese: Softened. No cold, hard blocks, please!
  • 1/4 cup (1/2 stick) unsalted butter: Also softened. See a pattern here?
  • 1 1/2 cups powdered sugar: Sifted if you’re feeling fancy, but not strictly necessary if you’re as impatient as I am.
  • 1 teaspoon vanilla extract: The secret weapon for extra yum.
  • 1-2 tablespoons milk (or heavy cream): To get that perfect, drizzly consistency.

Step-by-Step Instructions

1. Defrost Your Dough: The night before, or at least a few hours beforehand, pull that Rhodes dough out of the freezer. Place it in a greased bowl, cover loosely with plastic wrap, and let it thaw and rise in the fridge overnight or on the counter for 3-5 hours until doubled in size. This is crucial!
2. Prep Your Workspace: Once your dough is ready, lightly flour a clean surface. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
3. Roll It Out: Gently punch down the risen dough and roll it out into a large rectangle, roughly 12×18 inches. Don’t overwork it! We’re going for a chill vibe here.
4. Butter Up: Spread the softened butter evenly over the entire surface of the dough, almost to the edges.
5. Cinnamon Sugar Time: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this delicious mixture generously over the buttered dough.
6. Roll ‘Em Up: Starting from one of the long sides, carefully roll the dough tightly into a log. The tighter, the better for pretty spirals!
7. Slice and Dice: Using a sharp, un-serrated knife or, even better, a piece of unflavored dental floss (seriously, try it!), cut the log into 12 equal slices, about 1 1/2 inches thick.
8. Into the Pan: Arrange the rolls cut-side up in your prepared baking dish. Leave a little space between them – they’re going to grow!
9. Second Rise (Optional but Recommended): Cover the pan loosely with plastic wrap and let the rolls rise for another 20-30 minutes in a warm spot, until they look puffy. If you’re really in a rush, skip this, but they’ll be fluffier if you don’t.
10. Bake to Perfection: Pop the dish into your preheated oven and bake for 20-25 minutes, or until the rolls are golden brown and cooked through.
11. Whip Up the Frosting: While the rolls are baking, combine the softened cream cheese, butter, powdered sugar, and vanilla in a bowl. Beat with an electric mixer until smooth. Add milk one tablespoon at a time until you reach your desired drizzly, spreadable consistency.
12. Frost and Devour: As soon as the rolls come out of the oven, generously spread or drizzle that glorious cream cheese frosting all over them. Seriously, don’t skimp! Serve warm and bask in the praise.

Common Mistakes to Avoid

• Not Defrosting Properly: Trying to roll out rock-hard dough is like trying to reason with a toddler – it’s not going to end well. **Patience is a virtue here.**
• Skimping on Butter or Cinnamon: This isn’t the time to be health-conscious. These are cinnamon rolls! More butter, more cinnamon, more flavor. Duh.
• Rolling Too Loosely: If your log isn’t tight, your rolls will unravel and look like sad, deflated swirls. Tight and even is the name of the game.
• Overbaking: Dry cinnamon rolls are a culinary tragedy. Keep an eye on them; you want golden brown, not dark brown and crispy.
• Applying Frosting to Cold Rolls: Sure, you *can*, but where’s the fun in that? The best part is when the warm rolls slightly melt the frosting into a divine, gooey glaze.

Alternatives & Substitutions

Feeling a little adventurous? Or maybe you’re just out of one thing and too lazy to go to the store (I get it). Here are a few tweaks:

• No Cream Cheese? No Problem! For a super simple glaze, just whisk powdered sugar with a tablespoon or two of milk (or even water or orange juice for a citrusy kick) and a splash of vanilla until smooth. It’s not the same, but it’s still delicious!
• Add-Ins: Want to jazz it up? Sprinkle some finely chopped pecans or walnuts over the cinnamon sugar before rolling. A few raisins or dried cranberries could also be fun.
• Spice It Up: A tiny pinch of nutmeg or cardamom added to your cinnamon sugar mixture can give it an extra layer of warmth and complexity.
• Different Frosting Flavor: Add a touch of almond extract instead of vanilla, or a zest of orange or lemon to the frosting for a brighter taste.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, mostly snarky) answers!

Can I make these ahead of time? Absolutely! You can assemble the rolls in the baking dish, cover them, and stick them in the fridge overnight. In the morning, pull them out an hour or so before baking to let them warm up and rise a bit, then bake as usual. **Best. Morning. Ever.**

What if my dough isn’t rising? Is your kitchen freezing? Dough needs a warm spot to rise. Try placing it in a slightly warm (but *not hot*) oven that’s been turned off, or near a sunny window. If it’s been hours and nothing, well, sometimes dough just doesn’t cooperate. Might be expired or just having a bad day. Don’t take it personally.

Can I freeze the baked cinnamon rolls? You bet! Let them cool completely *without* frosting. Wrap them tightly in plastic wrap and then foil, and freeze for up to a month. Thaw at room temp, then reheat gently and frost. Easy peasy!

My rolls are too dry. What went wrong? Two main culprits: overbaking or not enough fat in the filling. Make sure your oven isn’t too hot and you’re not leaving them in for too long. And remember, **don’t skimp on that butter!**

Why use dental floss to cut the rolls? Oh, my sweet summer child! A knife often squishes the rolls, especially if it’s not super sharp. Dental floss (unflavored, please!) slides right through, giving you perfectly round, un-squashed spirals. It’s a total game-changer, **IMO**.

Final Thoughts

There you have it! Delicious, crowd-pleasing cinnamon rolls that didn’t demand your firstborn or your sanity. You’ve just pulled off a baking feat with minimal effort, and that, my friend, is something to celebrate. So go on, grab a warm roll (or three), brew some coffee, and pat yourself on the back. You deserve it. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!